According a decision of the European
Union (EU) following quality standards for
olive oil are set. Basically the oil quality
is determined by sensoric qualities like
taste, aroma, colour and free fatty acid
Native Olive Oil Extra Virgin these
oils are supposed to have less/equal than
1 g of free fatty acids within 100 g of
oil and premium sensoric qualities.
Native Olive Oils these oils contain
less/equal than 2 g of free fatty acids
within 100 g of oil but still good sensoric
If an oil does not qualify for one of the
above classes, the oils is going to be refined,
resulting quality is classified as follows.
Olive Oil these oils contain a blend
of refined and native olive oils in order
to achieve free fatty acid levels of less/equal
1,5 g per 100 g of oil. Sensoric qualities
are not requested.